Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Soymilk (All flavors), lowfat, with added calcium, vitamins A and D:
Baked Whole White Potatoes have more Vitamin C than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
While Soymilk (All flavors), lowfat, with added calcium, vitamins A and D contain 62 times more Vitamin A and more Vitamin D than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Soymilk (All flavors), lowfat, with added calcium, vitamins A and D:
Baked Whole White Potatoes have 1.5 times more Iron, 1.2 times more Phosphorus and 8.5 times more Potassium than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
While Soymilk (All flavors), lowfat, with added calcium, vitamins A and D contain 8.2 times more Calcium and 5.3 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 2.1 times more Energy, 2.9 times more Carbohydrate, 2.6 times more Fiber and 1.3 times more Protein than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
While Soymilk (All flavors), lowfat, with added calcium, vitamins A and D contain 2.3 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.